Lemon Snap Icebox Pie

  • Yield 10 servings

This layered lemon icebox pie is cool and refreshing—the perfect summer dessert.

Lemon Snap Icebox Pie
Mark Boughton Photography / styling: Teresa Blackburn


1 1/2 cups gingersnap cookie crumbs
1/4 cup melted butter
2 tablespoons sugar
Cream Cheese Layer:
4 ounces cream cheese, softened
2 cups whole-milk ricotta
Finely grated rind of 1 lemon
1/2 cup sugar
Lemon Curd Layer:
3 egg yolks
1/3 cup sugar
Finely grated rind of 2 lemons
1/4 cup lemon juice
3 tablespoons butter
Lemon slices
Chopped fresh mint leaves


  1. To prepare crust, combine crumbs, butter and sugar. Press into a 9-inch springform pan.
  2. To prepare cream cheese layer, combine all ingredients in food processor or blender. Purée until very creamy. Spoon into crust. Cover and refrigerate.
  3. To prepare curd, combine all ingredients in small saucepan. Cook over medium-low heat, whisking constantly until curd is thick (about 5 minutes). Let cool completely. Spoon over chilled pie. Top pie with thin lemon slices and sprinkle with extra sugar.




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